| 4 cups | Water |
| 1 | # dried pinto beans (about 2 ½ cups) |
| ½ cup | Packed brown sugar |
| 1 tsp | Salt |
| ¼ tsp | Ground cloves |
| ¼ tsp | Pepper |
| ½ tsp | Celery seed |
| ¼ cup | Water |
| 1 t | Vinegar |
| ½ cup | Strong black coffee |
| 2 t | Bourbon or brandy |
| 1 | Med onion, sliced |
| 4 slices | Bacon |
Heat 4 cups water and the beans to boiling in 3-qt saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Add enough water, if necessary, to cover beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 ½ hours (do not boil or beans will burst). Drain beans, reserving liquid. Heat brown sugar, salt, cloves, pepper, celery seed, ¼ cup water and the vinegar to boiling, stirring occasionally. Stir in coffee and bourbon.
Place half of the beans in ungreased 2-qt casserole; arrange onion on top. Pour half of the coffee mixture over onion; top with remaining beans. Pour remaining coffee mixture and the reserved bean liquid over beans. Cover and cook in 350º oven 1 ½ hours. Stir beans; arrange bacon on top. Cook uncovered 30 minutes longer.